lamb ragù

12.28.10

This is the kind of meal that will make the men in your life very, very happy. I can’t necessarily guarantee diamonds or a vacation to Fiji but if your men eat meat, it’s certainly worth a try! ;)

It involves a lot of meat, that unmistakable slow-cooked flavor and I mentioned meat, right? Making this ragù also taught me about a sofrito. The term varies by culture, but typically consists of chopped onion and garlic and then other additions like carrots, celery, peppers, tomato, etc. My sofrito contained onions, leeks, carrots and shallots. (I was out of garlic – the horror!) Regardless of the sofrito you use, this dish is an incredibly filling and satisfying winter meal.

Lamb Ragù

  • 2 Tbsp olive oil
  • 1 white onion, chopped
  • 3 leeks, chopped
  • 1 shallot, chopped
  • 2 carrots, chopped
  • salt & pepper
  • 1 tsp paprika
  • 1 tsp greek seasoning
  • 1/8 tsp cinnamon
  • 1 pound ground lamb
  • 1 cup red wine
  • 1/4 cup half & half
  • 3 Tbsp tomato paste
  • 1 bay leaf
  • feta cheese

Heat oil in large pan. Add sofrito mix to pan (onion, leeks, shallot and carrots) and let vegetables sweat, stirring occasionally for about 10 minutes.

Add all spices and lamb, stirring to break up meat. When meat has browned, about 4-5 minutes, add wine, half & half, tomato paste and the bay leaf. Lower heat and simmer for 1-2 hours.

Serve over pasta and sprinkle with feta if desired.

In between bites the Taster said, “You can make this anytime you want.” And I just might do that. I’m still waiting on that trip to Fiji. ;)

PS. Congratulations to Samantha, the winner of the bean pasta giveaway! Please email me your mailing address!

beanpasta

in my cupboard: black bean pasta

Last week I shared a recipe with you for black bean pasta with chorizo & peppers. Turns out this black bean pasta gem that I picked up on a weekend when I was visiting my parents is pretty hard to track down, but a lot of you were interested in where you could find it.

Read more…

SONY DSC

thanksgiving 2010: turkey noodle soup

The big question after Thanksgiving is always what to make with the leftovers. Growing up, we always spent Thanksgiving in Milwaukee and the Friday after, we always had turkey sandwiches on little potato buns with crunchy lettuce and a bit of mayo. While sandwiches are fine and often appreciated, this year I wanted to do

Read more…

SONY DSC

in my cupboard: brown rice noodles

With my recent interest (ok, borderline obsession) with all things Asian, rice noodles keep showing up in my meals. Whether it’s in pho or a bed for curry, I’m loving all things rice noodles. Imagine my surprise when I recently found Brown Rice Noodles! I was beyond thrilled (as only a Nutritionist could be) and immediately

Read more…

DSC01925

haiti: day of meals

I showed you some of the customary Haitian food last year, but I wanted to show you what a typical day of food looks like. Now this is more than what most Haitians eat on a daily basis, but still much less than most Americans. They feed us very, very well and the food is

Read more…

rigs

guest post: baked rigatoni with roasted vegetables

Thank you Jess from Ica Jell Eats for this wonderful recipe. I can’t wait to make it when I get back from Haiti! Be sure to check out her blog! I have always loved Fall. It’s the meeting of most of my favorite things: warm days with cool nights, baseball and football, local breweries and

Read more…

chicmacBox_edited

review: blake’s mac & cheese with chicken

Please don’t tell me I’m the only one who gets sucked into the frozen aisle at Whole Foods. I literally scour those aisles every time I’m there. Well, I guess I do that to all of the aisles. (Don’t want to miss any new products!) I’ve seen Blake’s products for years at food shows and

Read more…